| GLAZED CARROTS | ||||||||
| Makes approximately 100. | Bake in 350° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Cooked carrots | 20 ¼ lbs. | 3 gal. & 1 qt. | ||||||
| Granulated sugar, or | 2 ½ lbs. | 1 ¼ qts. | ||||||
| Brown sugar | 2 ½ lbs. | 1 ¾ qts. – packed | ||||||
| Salt | ¾ oz. | 1 1/3 Tbsps. | ||||||
| Cornstarch, or | 2 1/3 Tbsps. | |||||||
| Flour | 5 1/3 Tbsps. | |||||||
| Water | 2 qts. & 3 cups | |||||||
| Butter or margarine | 10 oz. | 1 ¼ cups | ||||||
| DIRECTIONS: | ||||||||
| 1. Place carrots in 2 steam table pans, 18” x 26” x 2”. | ||||||||
| 2. Combine sugar, salt and cornstarch (or, flour). Stir in water. Cook for 15 minutes. Add butter or margarine. | ||||||||
| 3. Pour sauce over carrots so that each peace is coated. | ||||||||
| 4. Bake at 350° F. for 1 ½ hrs. Baste carrots with sauce. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories | 107 | Iron | 0.60 Mg | Protein | 1.06 G | 3.96% | ||
| Cholesterol | 0 Mg | Calcium | 29.72 Mg | Carbohydrates. | 21.29 G | 79.67% | ||
| Sodium | 373 Mg | Vitamin A | 2278 RE | Total Fat | 2.43 G | 20.50% | ||
| Fiber | 3.04 G | Vitamin C | 2.12 Mg | Saturated Fat. | 0.45 G | 3.83% | ||